Jump to recipe
REFERENCES:
..
Bruschetta Stuffed Portobello Mushrooms
A DELICIOUS Summery appetizer that requires very little hands-on time!
The sweetness of ripe cherry tomatoes, the creaminess of hand shredded melty mozzarella, and the savory freshness of chopped basil leaves, all nestled inside the tender roasted cap of a portobello mushroom.
It’s a flavor combination that will leave you wanting more!
Super easy to make with impressive presentation, it’s perfect for a quick weeknight dinner or a special occasion.
What’s your favorite mushroom: button, portobello, shiitake, chanterelles, or …?
Mushrooms are often overlooked as a superfood, but they deserve some serious love!
Mushrooms have some pretty unique health benefits:
A big example: because they absorb vitamin D from the sun while they’re growing, they pass it along to you when you eat them … making them one of the few natural food sources of this important micronutrient!
Plus, mushrooms are loaded with antioxidants and other nutrients that may offer protection against diseases like cancer.
And they may also help you balance your blood sugar and gut health, and can be great for your thyroid and metabolism, too.
Plus, their meaty “umami” flavor and texture make them a good addition to stir-fries, salads, soups, and more!
What’s your take on mushrooms? Love, like, or leave them?
REFERENCES:
HEALTHLINE
WEBMD
6 servings
Ingredients:
- 12 medium portobello mushrooms, stems removed
- spritz of unrefined avocado oil or extra-virgin olive oil
- sea salt and freshly ground pepper
- 1 cup ripe cherry tomatoes, quartered
- 1 cup freshly shredded mozzarella
- 1 fresh garlic clove, minced
- 2 tsps extra-virgin olive oil
- handful of finely chopped fresh basil leaves
Instructions:
Preheat your oven to 400 degrees f. and place the mushrooms on a parchment paper-lined sheet pan. Spritz lightly with oil of your choice and sprinkle with sea salt and pepper.
Roast for 8-10 minutes, or just until they begin to soften.
Meanwhile, in a medium bowl, combine your chopped tomatoes, mozzarella, garlic, oil, and chopped basil.
Once the mushrooms are finished roasting, drain or pat dry any moisture that forms inside the caps.
Fill/stuff each mushroom with your bruschetta mixture.
Return to the oven and continue to bake for about 8-10 minutes, or just until the cheese is melted.
Enjoy!
❤️Rachel
Ingredients
- 12 medium portobello mushrooms, stems removed
- spritz of unrefined avocado oil or extra-virgin olive oil
- sea salt and freshly ground pepper
- 1 cup ripe cherry tomatoes, quartered
- 1 cup freshly shredded mozzarella
- 1 fresh garlic clove, minced
- 2 tsps extra-virgin olive oil
- handful of finely chopped fresh basil leaves
Instructions
- Preheat your oven to 400 degrees f. and place the mushrooms on a parchment paper-lined sheet pan. Spritz lightly with oil of your choice and sprinkle with sea salt and pepper.
- Roast for 8-10 minutes, or just until they begin to soften.
- Meanwhile, in a medium bowl, combine your chopped tomatoes, mozzarella, garlic, oil, and chopped basil.
- Once the mushrooms are finished roasting, drain or pat dry any moisture that forms inside the caps.
- Fill/stuff each mushroom with your bruschetta mixture.
- Return to the oven and continue to bake for about 8-10 minutes, or just until the cheese is melted.
- Enjoy!
© 2025 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Leave a Comment Below:
Related Posts :
